Spanish cuisine · Vegetable Dishes

Escalivada

Catalan roasted vegetables: peppers, eggplant and onion, peeled and marinated in olive oil.

Ingredients · for 4 servings

• 3 red bell peppers
• 2 eggplants
• 2 onions
• 4 tbsp olive oil
• 1 garlic clove
• 1 tsp sherry vinegar
• Salt

Instructions

1. Place the whole vegetables on a baking tray and rub them with olive oil.
2. Roast at 200 °C for 50 minutes until the skins blacken and blister.
3. Let them cool covered, then remove the skins and seeds.
4. Tear the vegetables into strips and marinate with olive oil, garlic, vinegar and salt.
5. Serve lukewarm or cold with toasted bread.